sport
02-02-2010, 06:31 AM
This came from Jim Carey this morning. It is good news to me. I have always suggested that flax should be ground when needed but it looks as if that is not as crucial as I thought.
Storing Flax and Flax Crackers
We have never done a study regarding storage for flax seed crackers, however, I can give you the following information for review:
Whole flax seeds can be stored at room temperature for at least one year.
Ground flax can be stored at room temperature for at least four months.
Storing whole or ground flax in the refrigerator or freezer prolongs freshness.
Whole flax seeds and ground flax are stable during storage. Researchers at Canada's Health Protection Branch and the University of Toronto tested the stability of flax by measuring the oxygen consumption of samples held in sealed tubes for 280 days (nearly 10 months) at room temperature. The samples used little oxygen, showing good stability during storage.
Storage stability was equally good for whole seeds and University of Manitoba and the Canadian Grain Commission confirmed the stability of flax during storage at room temperature. Even after storage for 128 days under conditions similar to those found in commercial bakeries, trained panelists could not detect flavour differences among slices of yeast bread made with ground flax and stored in paper bags with plastic liners for zero degrees and 128 days.
I'm sure you can store the crackers for a good time.
Storing Flax and Flax Crackers
We have never done a study regarding storage for flax seed crackers, however, I can give you the following information for review:
Whole flax seeds can be stored at room temperature for at least one year.
Ground flax can be stored at room temperature for at least four months.
Storing whole or ground flax in the refrigerator or freezer prolongs freshness.
Whole flax seeds and ground flax are stable during storage. Researchers at Canada's Health Protection Branch and the University of Toronto tested the stability of flax by measuring the oxygen consumption of samples held in sealed tubes for 280 days (nearly 10 months) at room temperature. The samples used little oxygen, showing good stability during storage.
Storage stability was equally good for whole seeds and University of Manitoba and the Canadian Grain Commission confirmed the stability of flax during storage at room temperature. Even after storage for 128 days under conditions similar to those found in commercial bakeries, trained panelists could not detect flavour differences among slices of yeast bread made with ground flax and stored in paper bags with plastic liners for zero degrees and 128 days.
I'm sure you can store the crackers for a good time.